Pretty much the entire world loves french fries so I figured there's no reason not to makeover fries again with another fry variation using the meaty portobello mushroom. While they won't be mistaken for potato fries anytime soon, these fries are marvelous and meaty with a crunchy bread crumb exterior. The spicy horseradish dipping takes this recipe from Candice Kumai to another level.
Portobello Fries With Horseradish Dipping Sauce
1 portabello mushroom, stem removed
1/4 cup fresh gluten free bread crumbs
2 tsp. fresh parsley, chopped
1/4 tsp. sea salt
dash of cayenne
1/4 cup liquid egg substitute
1 tbsp. nonfat plain greek yogurt
1 tsp. prepared horseradish
1/2 tsp. Worcestershire sauce
1/2 tsp. fresh parsley, finely chopped
dash of salt
1. Preheat oven to 400 degrees. Spray a slotted broiler pan with nonstick spray.
2. Cut mushroom in half, then cut each half into 1/4 inch sticks
3. Whisk together breadcrumbs, parsley, salt, and cayenne in a small bowl.
4. Pour the egg substitute into a separate bowl.
5. Dip a portobello fry in the egg, then in the breadcrumb mixture, gently rolling to coat on all sides. Place on broiler pan. Place on prepared pan. Repeat with remaining mushrooms.
6. Bake mushroom fries until breadcrumbs begin to turn golden and crisp, about 6-7 minutes.
7. While fries are baking, prepare the horseradish dip by whisking together all dip ingredients in a small bowl.
8. Serve mushroom fries with horseradish sauce on the side.
Nutrition Information--approximately 115 calories per serving